Sunday, April 29, 2018

Bayou BBQ

We've been doing cooking demonstrations at the Barn and this last week was a good one. So good we've decided to share it on this blog, for all of you who didn't make it.

For those of you who haven't come to a demonstration, we use products from our store: oils, vinegars, seasonings, and even tea. Keep up on demonstrations coming up on our facebook page, and sign up!

For the BBQ, we did some beef short ribs, using our BBQ seasoning and Cherry Malt Vinegar.
This is the recipe:

Cherry Malt BBQ Short Ribs

Beef Short Ribs
2 tablespoons KTLC safflower oil
1/4 cup KTLC BBQ seasoning
1/2 cup KTLC Cherry Malt Vinegar
1/2 cup beef stock

Pat the ribs dry with a paper towel and rub with the seasoning.  

In a braising pan or a pressure cooker or slow cooker, heat the oil on high heat. 

Brown all sides of the ribs.  Do this in stages and don't overcrowd your pot.

Return all the ribs to the pot when done browning.

Deglaze with the vinegar and stock. Cover and cook for 2-3 hours in an oven on low heat (325), or 1 hour on low pressure in a pressure cooker. 

Take the meat out of the sauce and let rest on a platter, covered with aluminum foil.
While the ribs are cooking, you can prepare the rest of the meal.

Sweet Potato Fries with Maple Dipping Sauce

4 Sweet potatoes, scrubbed clean
4 Tablespoons KTLC Safflower oil
1 Tablespoon KTLC Steak Seasoning
1 Cup mayonnaise
2 Tablespoons maple syrup
1 Tablespoon KTLC Bay Seasoning

Cut the potatoes into wedges and place in a bowl.

Drizzle with safflower oil and toss to coat.

 Lay the wedges out on a baking sheet lined with aluminum foil. Season with steak seasoning.
Bake in an oven at 425 degrees F for 25 minutes. In the meantime combine the mayo, maple syrup, and bay seasoning

Mix well and set aside

And last but not least...

Braised Greens

6 bacon slices, diced
1 yellow onion sliced
4 garlic cloves, minced
2 cups beef stock
1/4 cup KTLC Spiced Apple Cider Vinegar
2 tablespoons molasses
salt and pepper
3 pounds fresh greens, collards, chard, kale, turnip greens, or mustard greens.
 In a heavy pot, cook the bacon until it has become crisp and the fat has been rendered
Add the onions, and garlic and cook until the onions are tender.

 Add the stock, vinegar, and molasses and bring to a boil

 Add the greens and push them down into the liquid with a spoon.

 Cook partially covered until tender, about 1 to 1 1/2 hours, season to taste.

 Go and enjoy some tea while everything simmers, May we suggest... Root Beer Rooibos, Montana Sunset, or White Peachy Ginger? All great pairing with these dishes.  Ooops, I think I heard the buzzer.

Ah, look at those beauties!

 And the meal is complete

 Serve with your favorite southern beverage, like sweet tea.

Next week we will be doing a Cinco de Mayo demonstration.
Hope to see you there.

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